Nadia's Baking Heaven

chocolate

Because very few things makes living happily ever after happier than doing so while eating cake! Or at least eating a wedding cake, right?

So imagine my excitement when I was tasked to do a cake for a small, intimate wedding. I was over the moon. It was a bit of a short notice, at least as far as weddings go, but the cake wasn’t overly complicated either so I agreed to do it amidst all the work which was happening in our new flat. Bad idea, you’d think – but I didn’t think so at the time. I miraculously pulled it off – however, I will think twice next time I am in such a situation. I present you a very chocolatey 2-tier wedding cake decorated in white buttercream rosettes, accompanied by matching cupcakes because cupcakes, you know.

Is a chocolate sponge with chocolate frosting too much chocolate? No such thing.

White buttercream coming along nicely

The finished product

I personally always think it’s such an honour when you get to be part of an important event in someones life – be it a wedding, finding out the gender of their baby etc. There’s no room for error but it’s also very gratifying when it all works out in the end and it makes someone’s day that little bit better! Here’s to a happy life together to the lovely couple! Now hand me that champagne flute, please?

The mother of the bride had made the topper to represent the couple’s personalities – they were adorable!

There are very few people I know who do not like Nutella. And they’re not close friends. Now, let’s be honest – who would want to be friends with anyone who doesn’t appreciate the warm fuzzy feeling this lovely hazelnut chocolate spread provides? There are also very few people in my life who do not like cupcakes (ok, I get it, you have a savoury tooth. Now go gobble your pack of crisps and close this blog. Nothing for you here). So needless to say, I have now made these Nutella cupcakes twice and they have been a success both times. The first time I used the original recipe Jemma posted, the second time I had no hazelnuts so I made her chocolate cupcake base instead and smothered it in the Nutella frosting. Both worked a charm! So here we go:

For the frosting:
100g softed unsalted butter
150g Nutella
225g sifted icing sugar
A few tbsp of milk to soften it up

Method:
To make the cupcakes, sift dry ingredients together (incl. blitzed hazelnuts) in a medium bowl (or the bowl of the stand mixer), then add butter and eggs and mix for about 30 seconds on medium. Add milk and vanilla and beat for another minute.

Scoop even amounts in a lined cupcake tin and bake at 170 degrees Celsius for about 20-22minutes, depending on your oven.

In the meantime, you can make the frosting. Beat butter and Nutella together for 4-5 minutes on a high speed. Then add icing sugar in 2 batches, beating well inbetween (starting on a slow speed and increasing after). Add a few tablespoons of milk to soften it up if too stiff.

In order to make the frosting even better, add some of it in strikes to the inside of your piping bag with a palette knife (or a butter knife if you don’t have one). This will add nice stripes and extra flavour. Pipe as desired and pop a few whole hazelnuts on top to decorate.*

These did not last very long…

*The first time I added only 2 hazelnuts per cupcake. It was, however, my friend’s birthday and the restaurant added the candles in such a way that the ensemble did not look like 2 hazelnuts and a candle inbetween but… you know what I mean. So I strongly recommend using 1 or 3 hazelnuts each if you’d be adding birthday candles.

Father’s day was not too long ago and as the designated baker in the family, it was my task to provide cake or cupcakes for the celebrations. I wanted to try a new recipe but wanted it to be a ‘manly one’ somehow. What do men generally like? Football, beer, cars. Luckily, I remembered a recipe Jemma posted not long ago for chocolate Guinness cakes – and it seemed really fitting!

I wasn’t sure what to expect – would you be able to taste the beer? Would it be weird. Little did I know that they will turn out to be amazing. Chocolatey but not overpowering, very moist and with an extremely velvety texture. It is like chocolate cake and fudge had a love child.

You can find the video recipe here but I have written it out below (easier to copy paste ingredients for a shopping list, etc.). Since mine were for father’s day, I had to write little messages with food coloring on a fondant plaque:

Method:
Melt butter in Guinness over low heat and set aside. Sieve dry ingredients in a bowl and give it a whisk to mix them all in. In a separate bowl, mix the sour cream, the egg and vanilla as well as the Guinness butter (cooled down). Add dry ingredients to wet ones and whisk until it is all incorporated.

The mixture will be runny so pour it in a jug. Line a muffin/cupcake tray with cases and split mixture amongst 12. Bake at 150 degrees Celsius (fan oven) for 22 minutes. While they’re in the oven, prepare the frosting.